Sunday, December 8, 2013

Teriyaki Chicken - Win!

Back to the food!

I have a love - hate relationship with jarred sauces and marinades. Love the convenience. Hate the sodium, additives, and sometimes even the taste. I usually end up adding in some herbs or spices of my own to tweak the flavours.
I've been looking for a good teriyaki sauce for a while, our jarred sauce is getting boring and frankly is way too sweet. And here is another Pinterest win!

Teriyaki Chicken

The modifications I made will be noted.

1 Tbsp cornstarch
1 Tbsp cold water
1/2 cup white sugar (substituted for 1/2 cup BROWN sugar)
1/2 cup soy sauce
1/2 cup cider vinegar (substituted for 1/2 cup rice vinegar)
1 clove garlic, minced (increased to 2 cloves)
1/2 tsp ground ginger (fresh grated ginger was used)
1/4 tsp black pepper
12 skinless chicken thighs (substituted for 2 skinless/boneless chicken breasts)
Sesame oil for cooking
Vegetables of your choice - broccoli, cauliflower, carrots were my pick
Brown rice

** The following is the cooking instructions I used since I diverted from the original. Please visit The Baking Beauties for the original instructions. 
In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens
While the sauce thickens, wash and slice your vegetables, and dice up your chicken. Heat a pan with the sesame oil. Cook your chicken pieces - you may lightly season with salt and pepper if you like.
Saute your vegetables in a saute pan with water. Don't forget your rice (I used minute microwave rice)
When chicken is cooked you can either leave it in bit sized chucks or take two forks and shred it. Add the sauce to your chicken.
Serve with rice and vegetables. 

I diverted from the original instructions for the sake of time, since they said to bake the chicken and baste it with the sauce. Sounds amazing, but time consuming. So I went to the standard stir fry technique. 

It turned out fantastic. My hubby who is a teriyaki lover really approves of this recipe. The rice vinegar adds a nice bite to the sauce (it can be reduced if you like but don't cut it out). The sauce is nice and thick and covers things nicely.
And yes, it's Munchkin approved.

Another Pinterest food win!

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